• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Craving Tasty logo
  • Entrées
    • Beef Recipes
    • Chicken Recipes
    • Sausage Recipes
    • Fish & Seafood Recipes
    • Lamb Recipes
    • Pasta Recipes
    • Pork Recipes
    • Turkey Recipes
  • Soups & Salads
    • Soup Recipes
    • Chili Recipes
    • Salad Recipes
  • Sides & Vegetables
    • Side Dishes
    • Vegetable Dishes
menu icon
go to homepage
search icon
Homepage link
  • Entrées
  • Sides & Vegetables
  • Soups & Salads
  • Party Food & Appetizers
  • Extras
×
Home » Extras » How To

Mushroom Omelette

May 7, 2018 · 3 Comments

Jump to Recipe Pin Recipe

This post may contain affiliate links. Please see our Privacy Policy for details.

Mushroom Omelette with Creamy, Cheesy Mushroom Filling made with White Wine

You can have a plain mushroom omelette, or you can have a paradise-in-your-mouth, oozing with creamy, cheesy, white wine mushroom sauce as you cut into it, topped with even more delicious mushroom sauce, the tastiest ever mushroom omelette. Which one would you pick? Never mind, that was just a rhetorical question. This omelette reminds me of those breakfasts that you may find at a local mom-and-pop diner, so homey, so comforting and so full of deliciousness. Or the one that your mom or grandma lovingly made for you. It makes you forget about your troubles, bad weather outside your window and transports you to a happy place.

Delicious mushroom omelette, view from top

I used a lot of herbs in this recipe, dill and green onions to be specific. Dill, green onions and cilantro are my top three favorite herbs. Herbs add a lot of flavor and color. If you don't like fresh herbs as much as I do, you can reduce the amounts, substitute and or even eliminate them. That's totally fine in this recipe, as the real star here is the wine and cream mushroom sauce. I recently saw some really delicious dishes that use white wine and cream sauce, like these pork chops and mushrooms in white wine sauce, and I thought that a mushroom omelette would taste terrific with a sauce like that.

Mushroom Omelette with Creamy, Cheesy Mushroom FillingYes, this omelette would not be the same without the sauce. And let me tell you, this mushroom sauce is so good, and so simple to make that I use it with many other dishes. It's creamy, with a nice tang from white wine, savory, with a touch of sweetness from caramelized onions and bursting with earthy caramelized mushroom flavor. This is what umami tastes like. A simple cheese and caramelized onions and mushrooms would work too in this recipe but I wanted something really special and memorable, and what's better than mushrooms paired with white wine and cream? It's winning combination what worked very well in this recipe.

Delicious mushroom omelette with cheesy and creamy mushrooms.

 

Best Mushroom Omelette Recipe

Mushroom Omelette with Creamy White Wine Sauce

Easy to make, delicious mushroom omelette with cheesy and creamy mushroom wine reduction sauce.
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 2 servings
Calories: 596kcal
Author: Victor

Ingredients

For the creamy mushroom sauce

  • 1 yellow onion (medium, peeled and chopped)
  • 2 cups thinly sliced cremini mushrooms
  • 2 Tbsp butter
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • Salt and pepper (to taste)
  • A pinch of fresh chopped dill (or other herbs)

For the mushroom omelette

  • 3 eggs (lightly beaten)
  • 1 cremini mushroom (thinly sliced)
  • A pinch of fresh chopped dill (or other herbs)
  • 1/2 cup shredded Jack or Cheddar cheese
  • Salt and pepper (to taste)

For garnish

  • Fresh chopped dill (or other herbs)
  • Fresh thinly sliced green onion
  • Thinly sliced chili pepper (optional)

Instructions

  • To prepare the mushroom sauce, heat butter in a large skillet over a medium-high heat. Once the butter begins to sizzle, add the onions and saute for about 1 minute, then add the mushrooms and continue cooking until both are caramelized and reached deep golden brown color, about 2-3 minutes.
  • Carefully pour in the wine, followed the heavy cream. Deglaze the pan by scraping brown bits from the bottom and the sides of the pan. Add a pinch of fresh dill or other herbs that you like. Bring to a gentle boil and cook until the sauce has thickened. Season with salt and pepper to taste. Remove the pan from heat and set aside.
  • In a small bowl, beat three eggs with a fork or a whisk until just combined. The eggs should not be frothy. Mix in a little bit of fresh dill.
  • Heat butter in a non-stick pan over medium-high heat. Once the butter is sizzling, spread mushroom slices around the pan. Let them cook for about 20 seconds, then pour the beaten eggs evenly around the pan. Season with a pinch of salt and pepper.
  • Let the eggs cook for 10 seconds, then left one side of the egg cake and tilt the pan down toward the lifted side to let the uncooked egg run down and fill the gap. Repeat with the other sides, or until there is no runny egg on top and even doneness is achieved.
  • Spread shredded cheese along the center of the egg omelette. Top with 2/3 of the mushroom sauce, reserving 1/3 of the sauce for garnish. Quickly fold and transfer to a serving platter.
  • Top the omelette with the remaining 1/3 of the mushroom sauce, the sprinkle some freshly chopped herbs, like dill and green onions.

Notes

This omelette is big and can easily feed two, even three people.

Nutrition

Calories: 596kcal | Carbohydrates: 12g | Protein: 19g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 382mg | Sodium: 379mg | Potassium: 648mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1805IU | Vitamin C: 4mg | Calcium: 317mg | Iron: 1.9mg

More How To

  • Dutch baby inside a mini cast iron pan topped with strawberries and powdered sugar.
    Air Fryer Dutch Baby
  • Oven-baked bacon on a baking sheet
    How To Make Bacon in the Oven (Best Method)
  • A close up of a white bowl with mojo sauce in it.
    Mojo Marinade
  • Learn how to make a perfect steak on the stove with this easy to follow guide.The best way to cook a steak indoors is to start with pan searing and finish in the oven. The steak will be perfectly caramelized on the outside and tender inside. Then let it rest and finish quickly in the oven. This will give the a perfectly cooked, tender and juicy steak every time. The best steak ever. | ifoodblogger.com
    How to Cook a Perfect Steak on the Stove

Subscribe to Craving Tasty Email Newsletter

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

  1. Dia says

    October 15, 2019 at 12:55 am

    Can I use yoghurt instead of heavy cream?

    Reply
    • victor says

      October 15, 2019 at 8:20 am

      I've made Alfredo sauce with Greek yogurt and it was quite tasty so I'd say yes, you can.

      Reply
      • Dia says

        October 15, 2019 at 8:53 am

        Thanks! I'm going to try to make this omelette this weekend, excited!

Primary Sidebar

Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...

Subscribe to Craving Tasty Email Newsletter

Categories

  • Entrées (147)
    • Beef Recipes (29)
    • Chicken Recipes (66)
    • Fish & Seafood Recipes (12)
    • Pasta Recipes (2)
    • Pork Recipes (20)
    • Sausage Recipes (2)
    • Turkey Recipes (7)
    • Vegetable Dishes (14)
  • Extras (18)
    • How To (16)
    • Recipe Roundups (1)
    • Rubs and Seasonings (1)
  • Party Food & Appetizers (12)
    • Appetizers (7)
    • Mixed Drinks (5)
  • Sides & Vegetables (15)
    • Side Dishes (15)
  • Soups & Salads (31)
    • Chili Recipes (1)
    • Salad Dressing Recipes (1)
    • Salad Recipes (17)
    • Soup Recipes (12)

Copyright © 2025 · Craving Tasty · All Rights Reserved · Privacy Policy · Disclosures